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Roasted Beet and Carrot Salad

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"Roasted beets and carrots are served on mixed salad greens with balsamic vinaigrette and topped with sliced radishes and crumbled feta cheese."
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50 m servings 136 cals
Original recipe yields 6 servings


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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 425 degrees F.
  2. Toss beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet.
  3. Bake 25 to 30 min. or until tender. Cool 5 min.
  4. Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.


  • Special Extra:
  • Season with freshly ground black pepper.
  • Substitute:
  • Prepare using 4 large beets.
  • Nutrition Bonus:
  • This vibrant-colored vegetable salad is an excellent source of vitamin A from the carrots.

Nutrition Facts

Per Serving: 136 calories; 7.7 g fat; 14.5 g carbohydrates; 4 g protein; 2 mg cholesterol; 373 mg sodium. Full nutrition

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